Taking a little break from Honeymoon posts to bring you another delicious puff pastry dish, this time, the savoury kind!
1/2 pack of puff pastry (I use this one when I’m in a hurry)
4 Large Tomatoes
1 Large ball of Mozzarella
Splash of Balsamic Vinegar
Extra Virgin Olive Oil
1 egg (beaten)
First, preheat your oven to 200°C/392°F and remove your ready-to-roll pastry from it’s box, don’t open it out fully until it’s been sitting out of the fridge for at least 10mins, otherwise it’ll crack as you unroll it.
Slice your tomatoes and in a bowl, splash some balsamic vinegar over the top
Add a pinch of salt, a teaspoon of Oregano, a healthy whack of pepper and mix with your hands, making sure there’s an even distribution on all of the tomato slices
Lay them on a baking tray, drizzle with olive oil and bung in the oven for 10mins. This gets rid of some of the moisture so that your plump tomatoes don’t drown your pastry – which causes the pastry to have soggy bottom issues!
And I think we can all agree, no one wants a soggy bottom!
As the tomatoes cook, slice your mozzarella and roll out your pastry. I was making this for just the two of us one evening, so I cut the pastry in half, rolled up the spare and put it back into the fridge for another time.
Take your tomatoes out of the oven and shake the excess moisture off. Now you need to move quickly, which is why it’s best to have the mozzarella pre sliced! Now get layering!
I did two abreast, which is pushing it, as it didn’t give me much room around the edge and you’d really be better off with about an inch the whole way round, so perhaps, overlapping the tomatoes more would be a good idea if you’re giving this a go!
Top off with a few basil leaves – love the smell of basil mmmm!
Fold up the sides and cover with a beaten egg (not the whole egg, just enough to give the pastry a good covering)
Pop into your preheated oven for 15-20mins, longer if you’ve used the full pastry in the packet and not half of it like me!
I like to start keeping an eye on it from 10mins. Once it’s golden brown, or a bit darker if you like a little crunch, take it out and serve
It is SO yum…if I do say so myself!
The mozzarella holds everything together without being too heavy
the juice of the tomato bursts wonderfully once you bite into a piece (be careful not to burn yourself!)
the basil chimes in perfectly with the oregano
and, whats left of the balsamic vinegar gives your tastebuds a final kick right at the end
A truly scrumptious side, or a meal in itself. But be quick, it won’t last long as when this dish is around, people do tend to love sneaky seconds…!